KR100674257B1 - A manufacturing method of the drinking water which used unpolished rice vinegar produced by deep sea water - Google Patents

Abstract

Provided is a method for preparing a beverage by using the unpolished rice vinegar produced by using deep sea water to increase the mineral content and to reduce the salty taste. The method comprises the steps of controlling the mineral content (ratio of Ca/Mg) of deep sea water to be 2.0-6.0 and controlling the hardness of water to be 1,700-2,000 mg/L; fermenting unpolished rice by alcohol fermentation using the treated deep sea water; fermenting the alcohol fermented one by acetic acid fermentation to prepare unpolished rice vinegar; and preparing a beverage by adding water such as desalted deep sea water, mineral water or tap water to the obtained unpolished rice vinegar.

Description

A manufacturing method of the drinking water which used unpolished rice vinegar produced by deep sea water}

1 is a deep seawater treatment process chart

Figure 2 is a small grouping process diagram of the water molecule population

3 is a first electrodialysis process chart (desalination process chart)

4 is a secondary electrodialysis process chart (sulphate ion removal process chart)

5 is a brown rice vinegar manufacturing process

6 is a saccharification (알코올 化) and alcohol fermentation process chart

7 is a batch acetic acid fermentation process

8 is a continuous acetic acid fermentation process

<Explanation of symbols for main parts of drawing>

One; Electronic treatment tank 2; electrode

 3; Insulator 4; Stainless steel sheet

 5; Foundation concrete structure 6; grounding

 7; Constant voltage generator (Electron charger)

 7a; Variable resistor 7b; grounding

 7c; Primary winding 7d; Iron core

 7e; Secondary winding 8; Intermediate Treatment Tank

 9; Magnetizer feed pump 10; Constant Voltage Conduit Magnetizer

11; Small group reservoir 12; Small group transfer pump

13; Mineral brine reservoir 14; Mineral Brine Transfer Pump

15: primary electrodialysis device 16: anode

17; Cathode 18; Anode chamber

19; Cathode chamber 20; Monovalent anion selective exchange diaphragm

21; Monovalent cation selective exchange membrane 22; Desalination Room

23; Salt concentration room 24; Brine reservoir

25; Brine transfer pump 26; rectifier

27; Mineral water storage tank 28; Mineral Water Transfer Pump

29; Secondary electrodialysis apparatus 30; anode

31; Cathode 32; Anode chamber

33; Cathode chamber 34; Cation Select Exchange Diaphragm

35; Monovalent anion selective exchange diaphragm 36; Demineral Room

37; Mineral concentration chamber 38; Desulfurized Ion Mineral Water Storage Tank

39; Desulfurized ion mineral water transfer pump 40; rectifier

41; Saccharification tank 42; Saccharification Tank Stirrer

43; Cooling and warming jackets 44; Insulation

45; Saccharified liquid transfer pump 46; Glycation solution cooler

47; Alcohol fermentation tank 48; Alcohol Fermentation Tank Stirrer

49; Cooling jacket 50; Alcohol Fermentation Liquid Transfer Pump

51; Alcohol fermentation liquid cooler 52; Acetic Acid Fermentation and Sedimentation Tank

53; Lake 54; Charging tower

55; Filler 56; Spray nozzle

57; Exhaust fan 58; Microbial sludge reservoir

59; Microbial sludge transfer pump 60; Fermented Acetic Acid Storage Tank

61; Fermentation acetic acid transfer pump 62; Acetic acid fermentation tank

63; Settling tank 64; Rake

65; Microbial sludge return pump 66; Microorganism activator

67; Packed tower 68; Filling

69; Fermented acetic acid storage tank 70; Fermentation Acetic Acid Transfer Pump

71; Air blower 72; Magnetizer

 N; N-Pole S; S-Pole

Ⓢ; Solenoid valve M; Motor

pH; Hydrogen ion concentration

pHIS; PH indicating switch

BI; Baumedo Stopwatch

BIS; Baumedo Indicating Switch

TIC; Temperature indicating controller

ECIS; Electric conductivity indicating switch

The present invention relates to a method for producing a beverage using brown rice vinegar (玄 米 食醋), and more specifically, to take in the deep sea water of 200m or less depth of 20 ~ 30 ℃ warming treatment, nuclear magnetic resonance (核磁 氣 共鳴) The half-value width of ¹⁷ O-NMR is treated with micro-clustered water in the range of 48 ~ 60㎐, and then the fouling factor (FI) Desalination of the concentrated mineral brine by Nano Filtration and Reverse osmosis filtration, and the salt (NaCℓ) in the first electrodialysis apparatus, and sulfuric acid in the second electrodialysis apparatus Mineral balance adjustment liquid with mineral balance adjusted to the weight ratio of Ca / Mg in the range of 2 to 6 by supplying calcium agent to the deionized mineral water was 1,500 to 2,000 in hardness for drinking water or mineral water produced in the drinking water manufacturing process. Adjusted to the mg / L range The present invention relates to a method for preparing a beverage by using brown rice vinegar having a high mineral content as a water in the brown rice vinegar manufacturing process.

Brown rice is a rice stripped only from rice husks. 100 g of brown rice contains protein (7.4 g), lipid (3.0 g), sugar (71.8 g), vitamin B1 (0.54 mg), fiber (1.0 g), and ash (1.3 g). ) And moisture (15.5 g), and it is difficult to absorb moisture or gelatinization of starch compared to white rice, so when cooking rice for 7-9 hours Soak it in, drain the water, and then cook the rice.

Vinegar (Vinegar) is a representative seasoning with a sour taste is fermented and brewed in vinegar, using a sour taste of fruit, and synthesized, etc. This enhances the taste and is effective in fatigue recovery and beauty.

Vinegar has alcohol content and propagates acetic acid bacteria (Actobacter) relatively easily, and vinegar is produced relatively easily. Acetic acid bacteria which cause acetic acid fermentation are fermented by aerobic membranes. A biofilm is made on the surface of the tank, and aeration causes acetic acid fermentation continuously.

Since vinegar has a strong bactericidal power, most pathogens are killed within about 30 minutes, so foods dipped in vinegar are highly conservative, and vinegar has a tendency to soften the salty taste of salt. It acts as a preservative to inhibit the enzyme action that causes browning, so it can be used for boiled vinegar of burdock and lotus root, and it becomes a beautiful red color by working on anthocyanin pigment. have.

Brewing vinegar is a vinegar made by fermentation of acetic acid, and is made from brown rice, white rice, rum, other grains, sake lees, or alcohol denatured by fruit and seed vinegar. It was made by acetic acid fermentation.

In fermentation, the pretreatment is slightly different according to the type of raw materials.In general, starch raw materials such as cereals are saccharified by starch, malt, amylase, etc., and alcohol fermentation is performed by yeast. Acetic acid fermentation is carried out.

The acetic acid fermentation method uses wooden barrels or acid-resistant porcelain, round or square fermentation barrels made of metal or synthetic resin, in which the raw material liquid and the vinegar (the candles already fermented with acetic acid) are fed. After mixing and mixing well, it is kept warm at around 30 ℃, and after a few days, the bacteria grow and a thin film is formed on the liquid surface. Air filled with branches, pumice, etc., which has sufficiently absorbed the seedlings in advance, and the raw material liquid is scattered from the top of the tower, and the liquid flows down the surface of the packing material and rises from the bottom of the tower. Acetylation reaction is carried out by acetic acid in contact with, and since it cannot be fully acetized in one flow, the liquid is sent back to the upper part to reduce the fermentation time. The acetic acid bacteria were suspended and suspended in a medium containing alcohol in a closed tank equipped with a soaking method, aeration, cooling, agitator, and the like. Inject and mix to send air into the liquid and stir vigorously to deep fermentation.

After fermentation, the whole liquid is transferred to a maturation tank after the fermentation, and the flavor is matured for a certain period of time before being refined, filtered, and sterilized to make a product.

In order to commercially produce brown rice vinegar, it is necessary to be able to produce high quality vinegar in a short fermentation time. The conditions for making such vinegar are as follows.

① When fermenting starch like brown rice to produce vinegar, as shown in the following reaction formula ① and ②, the brown rice makgeolli is produced by the alcohol fermentation reaction following the saccharification reaction with glucose of 2 saccharides of starch. do.

(C ₆ H ₁₀ O ₅ ) _n (starch) + nH ₂ O → nC ₆ H ₁₂ O ₆ (glucose). … … … … … … … … … ①

C ₆ H ₁₂ O ₆ ¡Æ 2C ₂ H ₅ OH + 2CO ₂ + 58 kcal / mole. … … … … … … … … … … … ②

Brown rice wine is produced in acetic acid through acetaldehyde by the oxidation reaction as shown in the following reaction formulas ③ to ⑤.

C ₂ H ₅ OH + 1 / 2O ₂ → CH ₃ CHO + H ₂ O... … … … … … … … … … … … … … … … … ③

CH ₃ CHO + 1 / 2O ₂ → CH ₃ COOH... … … … … … … … … … … … … … … … ④

C ₂ H ₅ OH + O ₂ → CH ₃ COOH + H ₂ O... … … … … … … … … … … … … … … … … ⑤

Starch (Carbohydrate) as shown in Scheme ① is hydrolyzed and glycosylated is starch is glycosylated by the enzyme amylase contained in the malt, maltose and glucose is produced by the reaction of amylase enzyme, and The same alcohol fermentation (酒精 醱 酵) is converted to ethyl alcohol by the yeast fungus (Aspergillus sp.) Under anaerobic conditions.

When the alcoholic fermented rice wine rice wine is left in warm air, a white film is formed on the surface by the oxidation reactions of the reaction formulas ③ to ⑤ described above, which gives a sour taste. The film is a collection of acetic acid bacteria. It propagates well on abundant liquid level, and fermentation of acetic acid to convert alcohol into acetic acid using oxygen in the air.

The optimum growth temperature of acetic acid bacteria is 20-30 ℃, and the fertility is very weak at 10 ℃ or lower or 45 ℃ or higher. Also, if the alcohol concentration is not in the range of 5-10%, the acetic acid produced without the growth of bacteria is When more than 10% bacteria are killed (死滅).

In addition, the above-mentioned alcohol-fermenting microorganisms and acetic acid-fermenting microorganisms have a high mineral content in the cell membrane or body, and in the natural ecosystem, they mainly inhabit the surface of the granite rock and the surface layer of the soil.

In other words, alcohol fermentation microorganisms and acetic acid fermentation microorganisms are active metabolic activity only when the mineral supply is sufficiently supplied in the water, so in the present invention, the deep seawater is demineralized or the mineral water is concentrated in the mineral water concentrated in the deep seawater. A mineral balance adjusting agent is added at a weight ratio of 2 to 6, and the hardness is adjusted to a range of 1,500 to 2,000 mg / L, which is used as brewing water.

Deep seawater and surface seawater with a depth of 200 m or less are similar to those of salt (NaCℓ) and most mineral concentrations, as shown in Table 1, "Analysis of Compositions of Deep Sea Water and Surface Seawater," but nutrients (nitrogen nitrogen) , Phosphoric acid, silicon), viable cell number, and water temperature are significantly different.

The water temperature of deep sea water is almost constant throughout the year, and the surface water temperature of sea surface water is 16 ℃ ~ 28 ℃, but the water temperature of 374m deep water is 9 ℃, showing low temperature stability. Plankton, microorganisms, especially pathogenic bacteria There is little cleanliness.

           Table 1 Analysis of the components of deep sea and surface seawater

            Item   Deep ocean water     Surface seawater      General item Water temperature （℃） 9 16.5-24.0 pH 7.80 8.15 DO dissolved oxygen (mg / ℓ) 7.80 8.91 TOC Organic Carbon (mg / ℓ) 0.962 1.780 Soluble Evaporation Residue (mg / ℓ) 40750 37590 M-alkalido (mg / ℓ) 114.7 110.5       Major element Cℓ chloride ion (wt%) 2.237 2.192 Na sodium (wt%) 1.080 1.030 Mg magnesium (wt%) 0.130 0.131 Ca calcium (mg / ℓ) 456 441 K potassium (mg / ℓ) 414 399 Br Clear (mg / ℓ) 68.8 68.1 Sr Strontium (mg / ℓ) 7.77 7.61 B boron (mg / ℓ) 4.44 4.48 Ba barium (mg / l) 0.044 0.025 F Fluorine (mg / ℓ) 0.53 0.56 SO₄ (mg / ℓ) 2833 2627     Nutrients NH₄ ammonia nitrogen (mg / ℓ) 0.05 0.03 NO₃Nitrate Nitrate (mg / ℓ) 1.158 0.081 PO₄ phosphate (mg / ℓ) 0.177 0.028 Si silicon (mg / ℓ) 1.89 0.32       Trace elements Pb lead (μg / ℓ) 0.102 0.087 Cd Cadmium (μg / ℓ) 0.028 0.008 Cu copper (μg / ℓ) 0.153 0.272 Fe iron (μg / ℓ) 0.217 0.355 Mn manganese (μg / ℓ) 0.265 0.313 Ni nickel (μg / ℓ) 0.387 0.496 Zn Zinc (μg / ℓ) 0.624 0.452 As Arsenic (μg / ℓ) 1.051 0.440 Mo molybdenum (μg / ℓ) 5.095 5.555    Number of bacteria Viable Count (pieces / ml) 10² 10³ to 10⁴

* The above analysis is based on the analysis of the deep seawater and surface seawater of 374m below the east side of Murodo Lighthouse in Kochi Prefecture, Japan.

Deep seawater was not detected in the test of 10 kinds of bacteria such as pathogenic E. coli and pathogenic virus. The total viable count is clean water from 1/10 to 100% of surface water.

In addition, deep sea water contains about 5 to 10 times more inorganic nutrients than surface water, and contains more than 70 kinds of minerals, which are necessary for humans. The essential trace elements such as copper and zinc, which have a deep relationship to human health, have a very good mineral balance which contains very small amounts. Can be used.

The method of preparing high calcium brown rice vinegar and high calcium beverage containing the same and the starch degrading enzyme of Korean Patent Application No. 10-2002-0070877 and Application No. 10-2002-0061693 are carried out without fermentation process. Next, a method of preparing non-heat-treated brown rice vinegar by performing acetic acid fermentation is proposed, but there is a problem that the efficiency is low and the fermentation period is long because the growth conditions of the fermentation microorganisms are not promoted in the fermentation process. In alcohol fermentation using brown rice of No. 10-2001-0010032, a method of adding and mixing ginseng at the beginning of two-stage immersion fermentation and performing alcohol fermentation and acetic acid fermentation also has problems that do not improve fermentation conditions.

In the case of Japanese Unexamined Patent Publication No. 2002-191331, the deep sea water is electrodialyzed and then treated with a nanofiltration membrane to remove desalted water and rich in divalent cations. Next, a method for producing a soft drink by mixing the treated water with the treated water or the usual beverage water treated with the deep osmosis membrane in reverse osmosis membrane is proposed. Compared with the calcium (Ca), there is a problem that the water taste falls because it is present in an inorganic state while being contained in an excessive amount.

The present invention uses a mineral component contained in the deep sea water of 200m or less depth to solve the above problems by using a mineral water of high hardness as a brewing water to prepare a beverage using a brown rice vinegar having a high mineral content It is an object of the present invention to provide a method.

In order to achieve the above object, the present invention, in the production of brown rice vinegar, characterized in that consisting of the step of preparing a beverage using brewing water, alcohol fermentation step, acetic acid fermentation step, prepared brown rice vinegar .

First of all, the characteristics of deep ocean water are 200 meters below sea level, and since the deep sea water does not reach the plankton because it does not reach the sun, unlike the sea water at the surface, high nutrients do not exist in the surface water. It is characterized by cleanliness, low temperature stability and mineral balance characteristics.

1. High nutrition

In the deep sea where sunlight does not reach, unlike the surface seawater, photosynthesis by Plankton is hardly performed. Therefore, the surface seawater consumes inorganic nutrients (nitrogen, nitrate, phosphate, silicon) consumed by photosynthesis. Nutrients are decomposed and eluted from organic matter such as dead bodies of organisms, which are low in organic matter because of no photosynthetic activity, and the concentration of nutrients because no plankton is used. Is high.

2. Cleanliness

In the deep sea where sunlight does not reach, there is little plankton, so there are few organisms such as fish, there are few pathogenic microorganisms, and the possibility of contamination by pollutants from land and the atmosphere is very small compared to surface water, and it is very clean. .

3. Low Temperature Stability

Deep sea water is characterized by extremely stable changes in water temperature at low and high pressures without mixing with surface water from the difference in temperature and salt concentration.

4. Mineral Properties

Deep sea water contains more than 70 different kinds of essential minerals (trace elements).

Minerals dissolved in deep sea water have the same characteristics as above and are hygienic and safe, and contain various mineral components necessary for the growth of fermented microorganisms.

In addition, the following items should be considered in order to use deep ocean water for vinegar production.

1. Mineral balance should be suitable.

Calcium minerals (Ca) / magnesium weight ratio of (Mg) as the two or more sulfate ions (SO ₄ ^{2 -)} preferably is of low level, however, the deep sea water as shown in Table 1, the ratio of the weight of the Ca / Mg 0.35, the magnesium content is much higher than that of calcium, and the concentration of sulfate ion is about 2,800 mg / l. Therefore, the hardness is increased to 1,500 by adjusting the balance of Ca / Mg and using mineral salts with the least amount of sulfate ion. Mineral water adjusted in the range of -2,000 mg / l is used as brewing water for brown rice vinegar production.

2. Nuclear Magnetic Resonance (NMR) ¹⁷ O-The NMR half-width is treated with microclustered water in the range of 45 to 60 Hz.

Small clusters of water molecules have been found to decrease surface tension and improve penetration, increasing the absorption of cells, thereby promoting the metabolic activity of microorganisms.

Nuclear Magnetic Resonance (NMR) ^{17 1} 0-NMR half-width is equal to the number of molecules of water, and ¹⁷ O-NMR half-width is 60 ms. The number of molecules is 6 microclustered water.

For tap water, the value of nuclear magnetic resonance ¹⁷ O-NMR half width is 130 to 150 Hz, and in the case of deep ocean water, 75 to 80 Hz.

In general, nuclear magnetic resonance, such as tap water ¹⁷ O-NMR half-width value of the 130~150Hz while the number of water molecules group this group of dogs 13 to 15 water molecules may flood the Grand Mass (Bound water) and la, while the ¹⁷ O- A microclustered water is a group of water molecules having a NMR half-width of 60 mu m or less and having a small number of water molecule groups.

In the present invention, the population of water molecules is treated with a small number of populations whose nuclear magnetic resonance ¹⁷ O-NMR half width is in the range of 45 to 60 Hz.

The present invention provides a method for producing a beverage using a brown rice vinegar having a high mineral content by using minerals contained in deep sea water of 200 m or less, which will be described in detail with reference to the accompanying drawings. .

I. Manufacturing stage of brewing water

1. Intake and heating treatment process

Withdrawal of deep sea water of 200m or less in depth, warming, small grouping and pretreatment of water molecules for smooth treatment of nanofiltration, reverse osmosis, desalination of NaCl, concentration and removal of sulfate ion Do

In FIG. 1, the deep sea water is taken from the deep seabed of 200 m or less in depth, and the intake method is to take the pipe down to 200 m or less from the ship's bottom, or install the pipe to the seabed depth of 200 m or less to a pump. Intake or install pipes up to 200m below sea level and install intake wells below sea level to take water according to siphon principle.

The deep ocean water collected in the sump is warmed to 20 ~ 30 ℃ because of its low viscosity and high filtration efficiency.

In reverse osmosis, when the water temperature rises by 1 ° C, the membrane permeate increases by about 3%.

The heating method may be supplied with heat from a boiler, or may use surface water in the summer.

2. Small Group Treatment Process of Water Molecule Population

The warmed deep ocean water is a group of water molecules by magnetizing the group of water molecules with a high pressure constant voltage treatment of a small grouping process and a constant voltage conductive tube magnetizer or a permanent magnet. (Cluster) is small grouped and treated with microclustered water to reduce the surface tension and viscosity, and then sent to the pretreatment filtration process.

In the treatment step of small grouping of water molecules by a process combining the high voltage constant voltage treatment and the magnetization treatment in the constant voltage conductive tube magnetizer 10, the electrons in the small grouping process of the water molecules in the deep sea water subjected to the heating treatment Injected into the treatment tank (1), a high-voltage alternating constant voltage from the constant voltage generator (7) is applied to the electrode (2) by applying a voltage of 3,000 to 5,000 Volt and a current of 0.4 to 1.6 kW, When the electrostatic fields of and-are alternately applied to water molecules for 4 to 10 hours, this causes the water molecules themselves to vibrate and rotate repeatedly while partially breaking hydrogen bonds in water molecules. Iv), to the intermediate treatment water storage tank (8), to the magnetizer supply pump (9) to the constant voltage conductor tube magnetizer (10), and wound in a coil wound around the conductive pipe (0.5 to 5 Volt). Magnetization by applying low voltage of AC or DC in the range After the treatment, some were returned to the electronic treatment tank 1, and the half-width of ¹⁷ O-NMR of Nuclear Magnetic Resonance (NMR) ranged from 48 to 60 Hz. When the microclustered water is produced, the remainder is sent to the small group storage tank 11 and then sent to the pretreatment filtration process by the small group water transfer pump 12.

The flow rate sent from the intermediate treatment water storage tank 8 to the magnetizer supply pump 9 to the constant voltage conductive tube magnetizer 10 and returned to the electronic treatment water tank 1 is 1 to 4 times the inflow water flow rate.

The small grouped water thus produced is treated with reduced water having a high alkaline oxidation frequency with a high energy Oxidation Reduction Potential (ORP) value in the range of +100 to -200 Hz.

The voltage applied to the electrode 2 of the electronic treatment tank 1 in the constant voltage generator 7 is adjusted in accordance with the values of pHI (7.4-7.8) and ORPI (+100 Hz or less) provided in the intermediate treatment water storage tank 8. do.

The material of the electrolytic treatment tank 1 is made of stainless steel, and inside the stainless steel electrode filled with charcoal having high conductivity, 2 ), The lower part of the insulator (3) polyethylene (polyethylene), polyvinyl chloride (PVC), styrofoam (Styrofoam) is selected and installed, the lower part of the insulator (3) is a conductor and corrosion-resistant material A stainless steel plate 4 is installed between the foundation concrete structures 5, and the stainless steel plate 4 is grounded 6 to the ground.

The constant voltage conductor magnetizer (10) is a coil wound around a cylindrical conductive tube of insulating material such as synthetic resin (PVC, PE, styrene resin, etc.), ebonite, FRP, and Bakelite. ) When a low voltage of AC or DC in the range of 0.5 to 5 Volt is applied, a magnetic field is formed inside the coil, and when water (fluid) is passed through it, the water is treated as a small group water. .

Instead of the constant voltage conductive tube magnetizer 10, a permanent magnet magnetized in the range of 12,000 to 15,000 G (Gauss) may be provided.

When the capacity of the treated water is large, the electronic treatment water tank 1 in which the net of the electrode 2 of stainless steel filled with charcoal is embedded is treated by installing multiple stages.

As in the present invention, when the group of the water molecules by the high-voltage constant voltage treatment and the magnetizer is small grouped and treated with the small group water, the surface tension and the viscosity of the water are reduced and the penetration force is reduced. ), The filtration efficiency is improved in the filtration process, and various mineral components are activated while being magnetized to produce activated minerals having an excellent absorption rate when ingested.

3. Pretreatment Filtration Process

Pretreatment filtration process is performed by sand filtration, micro filtration, ultra filtration alone or a combination of two or more of them, followed by nanofiltration and reverse osmosis filtration. Reverse osmosis filtration (SS) removes suspended solids (SS) that can cause fouling.

At this time, the filtration pressure is determined in consideration of the pressure loss of the filter and the pressure loss of the pipe according to the operating conditions.The filtration speed of sand filtration is 6-10 m / hour, and the effective diameter of the filter sand is 0.3-0.45 mm, the uniformity coefficient shall be 2.0 or less, and the thickness of the filtrate layer shall be 0.5-1.0 m.

At this time, if the turbidity of the deep ocean water taken is 2 mg / ℓ or less, it is not necessary to sand filtration.

Micro-filter and ultra-filter are not limited to the type of filtration membrane, and the supply pressure of the pump is decided by considering the filtration speed and the pressure loss according to the vendor's specifications. do.

Filtration in microfiltration or ultrafiltration treats the fouling index (FI) value of water supplied to the nanofiltration and reverse osmosis filtration processes in the range of 2-4.

The FI value is a numerical value representing the fine turbidity concentration in the target water and is expressed by the following equation ⑥.

FI = (1-T ₀ / T ₁₅ ) x 100/15... … … … … … … … … … ⑥

Where T ₀ is the time required for filtration of the first 500 ml of sample water when the sample water was pressure filtered to 0.2 MPa using a 0.45 μm microfiltration membrane, and T ₁₅ was filtered for 15 minutes in the same state as T _0. It is time required for filtration of 500 ml of sample water.

4. Nanofiltration and Reverse Osmosis Filtration Process

The shape of the membrane module of nanofiltration and reverse osmosis is tubular, hollow fiber, spiral wound, and flat plate and frame. It may be used in any form such as), and the material of the film is not particularly limited.

As the material of the nanofiltration membrane, polyamide-based, polypiperazineamide-based, polyesteramide-based, or cross-linked water-soluble vinyl polymer can be used. Is an asymmetric membrane with a dense layer on one side of the membrane, and has a micropores with a large pore diameter gradually from the dense layer toward or into the membrane on one side, or on the dense layer of such asymmetric membrane. A composite membrane having a very thin separation functional layer formed of another material can be used, and piperazine polyamide-based composite membranes are preferred, but the material and structure of the membrane are not particularly limited in the present invention.

①. Nano filtration process

In the pre-filtration process, the deep sea water from which suspended solids are removed is sent to the nanofiltration process to discharge unfiltered sulfuric acid-containing mineral water, and the filtered desulphurized-ion brine to the reverse osmosis filtration process.

For the transmission order of the ion in the nano-filtration membrane is a cation is ^{Ca 2 + ≥Mg 2 +> Li} +> Na +> K +> is a NH ₄ ^+, if the anion is _{^{SO 4 2 - »HCO 3 ->}} F - > Cl ^-> Br ^-> ₃ NO ^-> and SiO _2, a sulfate ion (SO ₄ ^{2 -),} if the it is difficult to permeate than Mg ^{+ 2} and Ca ^{+ 2.}

In the nanofiltration process, the solubility is small such as CaCO ₃ , CaSO ₄ , and SrSO ₄ dissolved in the deep sea water, and the membrane is formed during the concentration of the salt in the reverse osmosis filtration process. ) in order to suppress as much as possible the phenomenon of sulfuric acid ion (SO ₄ ^{2 -} sending a de-sulfate salt to remove) a reverse tuyeogwa process, the sulfate ion-containing mineral water is discharged.

In the nano filtration process, the supply pressure is 20 to 30 atm, and in the case of spiral, the membrane permeation amount is 0.7 to 1.4 ㎥ / m², where the membrane permeate is 70 to 80% of the inflow. Becomes

② Reverse Osmosis Filtration Process

When desulphate-ion brine filtered in the nanofiltration process is supplied to the reverse osmosis filtration process, the operating pressure is supplied to the filtration membrane at 50 to 60 atmospheres (atm), and the permeate amount of the membrane is 0.5 to 0.8 ㎥ / m2 in the case of the spiral filtration membrane. When it is operated, salt is removed in the range of 99.0 ~ 99.85wt%, demineralized salt is sent to the drinking water manufacturing process, and unfiltered mineral brine is sent to the first electrodialysis process.

5. Removal of Salinity (NaCl) in Primary Electrodialysis

The salt (NaCl) contained in the mineral brine is ionic in the primary electrodialysis apparatus (15) as the driving force (Driving force) of the potential difference of the DC power applied from the rectifier (26). By separating the solute by membrane permeation, the monovalent cation selective exchange diaphragm 21 selectively permeates a monovalent cation having a fixed negative charge, and the monovalent anion selective exchange diaphragm 20 Silver uses an ion exchange diaphragm that selectively transmits monovalent anions with a static electrostatic charge.

As shown in FIG. 3, the primary electrodialysis apparatus 203 suppresses scale troubles, and selects monovalent cations to increase treatment efficiency by increasing the limit current density while improving salt concentration efficiency. The exchange diaphragm 21 and the monovalent anion selective exchange diaphragm 20 are alternately installed between the anode 16 and the cathode 17 in a row in a multistage manner, and the anode chambers 18 at both ends are provided. The mineral salt water is supplied to the desalination chamber 22 by the mineral brine transfer pump 14 while applying a direct current from the rectifier 26 to the anode 16 of the anode 16 and the cathode 17 of the cathode chamber 19. Desalination of the salt (monovalent salts of NaCl and KCl) in the range of 400 ~ 800mg / ℓ returned to the mineral brine storage tank 13, the mineral water desalted salt is the electrical conductivity indicator controller (ECIS: Solenoid valve (ⓢ) with electric conductivity ranging from 6 to 12㎳ / ㎝ Works by in water minerals when the secondary having a mineral water storage tank 27 of the electrodialysis step, a salt concentration chamber 23 is circulated by the brine in the brine storage tank 24 to the salt water feed pump (25) Na ⁺ and K ⁺ Monovalent cations such as permeate the monovalent cation selective exchange membrane 21 by the electrical attraction to the salt concentration chamber 23 on the cathode 17 side, Cl ⁻ ions are monovalent anion selective exchange membrane ( 20) while the salt (NaCl, KCl) is removed while moving to the salt concentration chamber 23 on the anode 16 side, the brine concentration in the brine reservoir 24 is concentrated in the range of 18 ~ 22 ° Be Bomedo hydrometer BIS (Baume indicating switch) operates solenoid valve (ⓢ) and sends it to salt manufacturing process.

When the water level of the brine storage tank 24 drops, the desalted water of the drinking water manufacturing process is supplied to the water level controller (Level switch; LS) installed in the brine storage tank 24 by operating the solenoid valve (ⓢ).

The primary electrodialysis apparatus 15 preferably increases the current density as much as possible within the range below the limit current density in order to increase the processing performance. However, the limit current density is proportional to the salt concentration. The thickness of the diffusion layer is inversely proportional to the thickness of the diffusion layer. Therefore, in the present invention, since the thickness of the diffusion layer is constant, it depends on the concentration of salt in the mineral water to be drained and the concentration of brine. Primary electrodialysis apparatus comprising a desalting chamber 22 and a salt concentration chamber 23 in which 21 and monovalent ion selective exchange diaphragms 20 are alternately arranged between the anode 16 and the cathode 17 ( 15) while the mineral brine is sent to the desalination chamber 22 by the mineral brine transfer pump 14 to desalination treatment, a part is circulated to the mineral brine storage tank 24, and the brine is concentrated by the brine transfer pump 25. Circulate to (23) to improve the efficiency of salt removal In order to prevent the scale trouble by supplying a large amount of brine passing through the salt concentration chamber 23 so that scale components are not produced in the salt concentration chamber 23, the salt concentration chamber 23 has a high salt concentration By supplying, the liquid resistance of the current is reduced, so that the limit current density can be increased.

In order to improve the electrodialysis efficiency and to suppress scale trouble by increasing the amount of energization by increasing the limit current density in the primary electrodialysis apparatus 15, the flow rate supplied to the desalination chamber 22 is the membrane surface linear velocity ( The demineralized mineral water is returned to the mineral brine storage tank 13 so that the surface area is within the range of 10 to 30 cm / sec, and the flow rate of the brine supplied to the salt concentration chamber 23 is 1 to 3 The brine is returned to the brine reservoir 25 so that the cm / sec range is maintained.

In the deep sea water, such as CaSO ₄ , CaCO ₃ is low in solubility in water, the scale (Scale) is generated when concentrated to reduce the treatment efficiency due to the fouling of the membrane in the present invention in the present invention, the sulfate ion ( SO ₄ ^-) have been removed the car 1, unremoved _{CaSO 4, CaCO 3, SrSO 4} ... In order to suppress the generation of scale as much as possible, an ion-exchange membrane using a divalent or higher ionic material that is poorly permeable and selectively transmits only a monovalent ionic material is used.

The monovalent cation selective exchange membrane 21 used in the present invention is an exchange membrane that selectively permeates only monovalent cations while suppressing the permeation of bivalent or higher polyvalent cations, and is a polystyrene-divinylbenzene. The side chain of polyethyleneimine or a negatively charged membrane that fixes negatively charged R-SO ₃ ⁻ to the main chain of the system A graft polymer such as polyvinylpyridine or an ion exchange membrane synthesized with a graft polymer whose main chain is polyethyleneimine or a polystyrene side chain of polyvinyl pyridine, and the cation exchange membrane which is the main chain of the graft polymer is a main chain Or as long as it has the same molecular structure as the side chain can be used without limitation, preferably, polyethylene (polyethylene), polypropylene (polypropylene), polyvinyl chloride (Polyvin Polyvinyl, a molecular structure with only monovalent cations permeable to the main chain or side chain with the same molecular structure as that of a polymer composed of a cation exchange membrane immobilized with negatively charged R-SO ₃ ^- on ylchlorde, polystyrene, etc. Cation exchange membranes such as pyridine (Polyvinylpyridine), polyvinyl amine (Polyethyleneamine) or polyethyleneimine membrane can be used, in particular, polystyrene-graft-ethylene imine of the polystyrene-divinylbenzene-based can be most preferably used.

The monovalent anion selective exchange membrane 20 is a membrane capable of exchanging anions on the contrary to the monovalent cation selective exchange membrane 21. The electrostatic charge R-NH ₃ ⁺ is transferred to the polymer chain. It is also called static charge membrane because the static charge is fixed to the membrane. The ion exchange group is cross-linked by aliphatic hydrocarbon, and the membrane surface portion An anion exchange membrane in which a thin layer of a polymer material having a cation exchange group is formed. It is preferable that the introduction monomer of the exchange group is crosslinked with an aliphatic hydrocarbon and quaternized simultaneously with a polymer having a cation exchange group. Examples of the substance include a polymer electrolyte having a cation exchange group, a linear polymer electrolyte, an insoluble polymer having a cation exchange group, and specifically, a lignin sulfonate (Lignins). Sulfonates such as ulfonate, phosphate ester salts such as higher alcohol phosphate esters, and the like, polymer electrolytes having a cation exchange group with a molecular weight of 500 or more, methyl methacrylate, and styrene sulfonic acid. Condensation of linear polymer electrolyte containing a large number of monomer units having a main acid group (-COOH) or a sulfonic acid group (-SO ₃ H), a phenol and an aldehyde including a cation exchange group ( A membrane for selectively exchanging monovalent anions having a combined cation exchange group is used.

The anode 16 of the anode chamber 18 of the brine electrodialysis apparatus 15 is made of a corrosion-resistant material and a DSA (Dimensionally Stable Anode) electrode or a platinum plated electrode having high hydrogen and oxygen generation overvoltage. The solution passed through the cathode chamber 19 is injected into the anode chamber solution to suppress the generation of chlorine and oxygen on the surface of the anode 16, and the cathode 17 has a high rate of hydrogen generation overvoltage. Nickel (Ranney nicke l) or stainless steel (Stainless stee l) steel plate is used, and the cation exchange membrane closest to the cathode chamber 19 is formed by using a negative electrode (hydrogen ion impermeable membrane or monovalent anion permeable membrane). 17) Reduce the generation of hydrogen ions on the surface to improve the power efficiency and reduce odor.

In the salt concentration chamber 23, a polarity switching device is installed in the rectifier 26 in preparation for the generation of scale or slimes such as organic matter, thereby reducing the treatment efficiency. Switch the power of the negative electrode 17 and the detached scale and slim (Slime) to be (탈).

The electrolyte solution of the electrode chamber is supplied to the cathode chamber 19 to supply the electrolyte solution discharged to the cathode chamber 18, and the electrolyte solution (cathode chamber solution) supplied to the cathode chamber 18 is seawater (deep sea water) Can be used, but 3 to 10wt% Na ₂ SO ₄ Using an aqueous solution can suppress corrosion of the electrode and generation of chlorine (Cl ₂ ) gas at the anode 16.

In order to reduce the facility cost and operation cost, if the sulfate ion is not removed from the demineralized mineral water, the demineralized mineral water is sent to the secondary electrodialysis process in the first electrodialysis process to remove the sulfate ion. The electrodialysis process is omitted, bypassed and sent directly to the mineral balance adjustment tank.

6. Removal of Sulfate Ion in Secondary Electrodialysis

In the above-described primary electrodialysis apparatus 15, when the salts of the monovalent ions (NaCl and KCl) are desalted and transferred to the mineral water storage tank 27, the cation exchange diaphragm is monovalent and The cation selective exchange diaphragm 34 which permeates all of the divalent or higher polyvalent cations is used, and the anion exchange diaphragm selectively transmits only monovalent anions as in the primary electrodialysis apparatus 29. The anion selective exchange diaphragm 35 is supplied to the demineralization chamber 36 of the secondary electrodialysis apparatus 29 for removing sulfate ions by alternately installing a plurality of stages alternately between the anode 30 and the cathode 31. While supplying the desulfurized ion mineral water of the desulfurized ion mineral water storage tank 38 to the mineral concentration chamber 37 by the desulfurized ion mineral water transfer pump 39, the desulfurized ion mineral water storage tank 38 is circulated to the desulfurized ion mineral water storage tank 38. While applying a direct current from the rectifier 40, Ca ^{2 +} and residual Na ^{+ in} mineral water , C ⁺ , such as K ⁺ , pass through the cation selective exchange diaphragm 34 to the mineral concentration chamber 37 toward the cathode 31, and the anion is sulfuric acid because the monovalent anion selective exchange diaphragm 35 is used. ion (SO ₄ ^{2 -)} and a divalent or higher polyvalent ions 1 fails to pass the selected anion exchange membrane 35 is a monovalent anion (Cl ^-) of the positive electrode, only one pass through the selected anion exchange membrane (35) ( While moving to the mineral concentration chamber 37 of the side 30, the mineral salt is concentrated and the sulfate ions contained in the mineral water are removed.

In NaCl-desalted mineral water, sulfates such as MgSO ₄ and CaSO ₄ combined with sulfate ions are present, but the cation exchange diaphragm uses a cation selective exchange membrane 34 that permeates all cations, and the anion exchange diaphragm is monovalent. In the electrodialysis apparatus in which the monovalent anion selective exchange diaphragm 35 which selectively transmits only anions is alternately arranged in a row between the anode 30 and the cathode 31, sulfate ions are difficult to penetrate the anion exchange diaphragm. de mineral chamber 36 to nameumeuro mineral concentrate chamber 37 in the calcium since the sulfate ion small ions (Ca ^{2 +)} is the chlorine ion of the extra (餘分) because (Cl ^-) in combination with calcium chloride (CaCl ₂ )

The reason why the composition of the water is changed is that the concentration of mineral water by ion exchange membrane electrodialysis is difficult for SO ₄ ^{2 -} ions to pass through the monovalent anion selective exchange diaphragm 35. The phenomenon is called the selective permeability of ions.

The desulfurized ion mineral water in the desulfurized ion mineral water storage tank 38 is desulfurized while the demineralized mineral water is supplied to the demineral chamber 36 by the mineral water transfer pump 28 and returned to the mineral water storage tank 27. Supplying the ion mineral water transfer pump 39 to the mineral concentration chamber 37 and circulating to the desulfurized ion mineral water storage tank 38 to apply a DC current from the rectifier 40, the mineral water of the demineralized chamber 36 All of the cations in the membrane penetrate through the cation selective exchange membrane 34 by electrical attraction force and move to the mineral concentrating chamber 37 on the cathode 31 side, except for the anion except divalent or higher ions such as sulfate ions. If only the monovalent anion is selectively moved to the mineral concentration chamber 37 and only the mineral component and the monovalent anion are moved in the mineral water, and the conductivity drops to 8 to 20 kW / cm, an electric conductivity indicating switch (ECIS) By sol The sulfuric acid-containing water is discharged by operating the nose valve (ⓢ), and the mineral water from which the sulfate-ion is removed is concentrated in the range of 10-24 ° Be in the desulfurization ion mineral water storage tank 38. The solenoid valve (ⓢ) is operated by a BIS (baume indicating switch) and sent to the mineral balance adjusting tank.

And when the water level of the desulfurization ion mineral water storage tank 38 falls, demineralized water is supplied to the water level controller LS installed in the desulfurization ion mineral water storage tank 38 by the operation of the solenoid valve ⓢ.

In the case of the secondary electrodialysis apparatus 29 for removing sulfate ions described above, all cations such as Na ⁺ , K ⁺ , Ca ^{2 +} , Mg ^{2 + in water} pass through a cation exchange membrane, Cl ⁻ , Br ⁻ , SO ₄ ^{2 -} anion, such as sulfate ion (SO ₄ ^{2 -) -} due to the difficulty of passage is the other than monovalent anions only selective anion ion size greater sulfate ion by using exchange membrane (SO ₄ ²⁾ which is replaced with sulfate ion concentration is low, the remaining Ca ^{2 +} ion is a chloride ion (Cl ^-) and metathesis; is (複分解double decomposition) reaction occurs to generate the calcium chloride (CaCl _2).

The anode 30 of the secondary electrodialysis apparatus 29 that removes sulfate ions is also a corrosion resistant material and has a hydrogen and oxygen generation overvoltage, as is the anode 16 of the primary electrodialysis apparatus 15. A high dimensionally stable anode (DSA) electrode or a platinum plated electrode is used, and the anode chamber solution injects a solution passing through the cathode chamber 33 to suppress the generation of chlorine and oxygen on the surface of the anode 30, and a cathode ( 17) is made of Ranney nickel or stainless steel plate with high hydrogen generation overvoltage, and the cation exchange diaphragm closest to the cathode chamber 33 is a hydrogen ion impermeable membrane. By using a thin film or a monovalent anion permeable diaphragm, the amount of hydrogen ions (H ⁺ ) generated on the surface of the cathode 31 is reduced, thereby improving power efficiency and reducing odor.

In addition, in the mineral concentration chamber 37, a polarity switching device is installed in the rectifier 40 in order to reduce the treatment efficiency by generating scale so that the attached scale can be detached.

The electrolyte solution of the electrode chamber is supplied to the cathode chamber 33 to supply the electrolyte solution discharged to the cathode chamber 32, and the electrolyte solution (cathode chamber solution) supplied to the cathode chamber 33 may use deep sea water. 3-10 wt% Na ₂ SO ₄ The use of an aqueous solution makes it possible to suppress corrosion of the electrode and generation of chlorine (Cl ₂ ) gas at the anode 30.

The secondary electrodialysis apparatus 29 also preferably increases the current density as high as possible within the range below the limit current density in order to increase the processing performance, while the limit current density is proportional to the salt concentration. Since the thickness of the diffusion layer is inversely proportional to the thickness of the diffusion layer, the concentration of the diffusion layer depends on the salt concentration in the sulfate-containing water to be drained and the salt concentration of the desulfurized ion mineral water. Desalting to secondary electrodialysis apparatus 29 comprising demineralization chamber 36 and mineral enrichment chamber 37 in which monovalent anion selective exchange diaphragm 35 is alternately arranged between anode 30 and cathode 31. After the demineralized mineral water is sent to the demineralized chamber 36 by the mineral water conveying pump 28, the demineralized ionized mineral water is decanted by the desulfurized ion mineral water conveying pump 39. By sending it to By supplying a large amount of desulfurized ions mineral water passing through the mineral concentration chamber 37 so that the scale component is not produced in the mineral concentration chamber 37 while improving the mineral concentration efficiency, it is possible to prevent scale trouble, By supplying the desulfurized ion mineral water having a high mineral salt concentration to 37, the liquid resistance of the current is reduced, so that the limit current density can be increased, and the treatment of the secondary electrodialysis apparatus 29 for removing sulfate ion It can improve performance.

In the secondary electrodialysis apparatus 29 for removing sulfate ions, the limit current density is increased to increase the amount of current to be supplied to the demineral chamber 36 in order to improve electrodialysis efficiency while suppressing scale trouble. The flow rate to return the demineralized mineral water to the mineral water storage tank 27 at a membrane line velocity of 10 to 30 cm / sec, and to supply the desulfurized ion mineral water supplied to the mineral concentration chamber 37. The flow rate is returned to the desulfurization ion mineral water storage tank 38 so that the membrane velocity is maintained in the range of 1 to 3 cm / sec.

The cation selective exchange diaphragm 34 used in the secondary electrodialysis apparatus 29 for removing sulfate ions has a negative charge on the main chain of polystyrene-divinylbenzene.電荷) R-SO ₃ ^- static and dysfunction hamak (負荷電膜) of using a film capable of transmitting all the cation and a monovalent anion selected exchange membrane (35 in) is the first electrodialysis device (15 above) The same as the monovalent anion selective exchange diaphragm 21 is used.

7. Mineral Balance Adjustment Liquid Manufacturing Process

When desulfurized ion mineral water discharged from the second electrodialysis process or mineral water discharged from the first electrodialysis process is supplied to the mineral balance adjustment tank of the mineral balance adjustment process, the bones and shells of the calcium (Ca) component are high. Calcium powder (CaSO ₄ ) precipitated at 800 ~ 1,200 ℃ by calcination of calcium salt (CaSO ₄ ) precipitated in the process of making salt, coral reef, and salt was prepared by Ca / The mineral balance adjustment liquid which adjusted the mineral balance in the range of 2.0-6.0 weight ratio of Mg is manufactured.

8. Hardness adjustment process

Preparation of mineral balance adjustment liquid according to the above 7 in demineralized water or mineral water in which the deep sea water is demineralized by removing salts and minerals in the reverse osmosis filtration process and then pH is removed in the second reverse osmosis filtration process. The mineral balance adjustment liquid prepared in the process is supplied in the range of 1,500 to 2,000 mg / L of hardness to prepare brewing water for vinegar production.

II. Alcohol fermentation stage

Starch (starch) is produced by the above-mentioned reactions ① and ②, the rice wine is produced, and in order to make a good current gourmet vinegar should be manufactured in the optimal manufacturing method using good raw materials (such as malt and brown rice) and good water.

Brewing water is not only a component of the product, but also a solvent of all ingredients and enzymes in the brewing process, and minerals in the water play an important role as a nutrient for microorganisms that ferment, especially vinegar products (食醋) In the present invention, since the influence on the product is very large, in the present invention, all the brewing water used in the brown rice vinegar production process uses water whose hardness is adjusted to 1,500 to 2,000 mg / l.

1. Preparation of Yeast

The leaven can be largely divided into the diseased soup (rice cake yeast) and the new kingdom (神; scattered yeast), and the diseased soup is made by refining the powdered flour into chunks and roughly grind the grain. And yeast soup made with herbs, while the yeast with grains scattered is called scattered yeast, and the mold that breeds in the disease is a fermentation type that crawls to the inside and is cobweb (Rhizopus nigricans) and yeast. There are many hair fungi, and the fungus that breeds in new countries is a respiratory type that breeds only on the surface, and there are many yeast molds (Aspergillus oryzae).

The leaven is mostly 98% of rice yeast, the scattered yeast is about 10%, and the rice yeast is more than 80% of stepped with powder, and 20% of water yeast that is soaked in water or juice solution. You can also use malt mixed with malt.

The yeast used in the present invention may be used even if the yeast manufactured by a commercial yeast manufacturer is used. However, the hardness of the mineral balance adjusting agent is adjusted to 2.0 to 6.0 by weight ratio of Ca / Mg to the deep seawater which is desalted in whole wheat flour. Knead the water adjusted to 1,500 ~ 2,000mg / ℓ with water content in the range of 20 ~ 35wt% and knead it. It is molded and finally applied to the surface by inoculation.

The final species is Aspergillus Kawachii, Aspergillus oryzae, Aspergillus niger, Aspergillus usamii, Aspergillus shiro usamii, Aspergillus Surface inoculation is carried out in the range of 0.2 to 0.25% of the seed of cultured spawns such as Aspergillus awamori and Rhizopus sp.

At 24 hours after surface inoculation, white hyphae appear on the surface of the leaven. As a result, the temperature rises and the breathing is vigorous, so that carbon dioxide is accumulated. Ventilate to adjust the product temperature to 35 ℃ or less.

After 4-5 days of surface inoculation, yellowish green spores are seen, and when the temperature rises above 40 ℃, the surface of the curvature starts to dry.

24 hours after surface inoculation, white hyphae appear on the surface of Gogga, and the temperature rises and the breathing is vigorous, so that carbon dioxide is accumulated. The product temperature is adjusted to 35 ° C or lower.

Inadequate temperature control leads to the growth of fungus such as hair mold (Mucor), spider web (Rhizopus), black color or black spots of the curvature, and the inside of the curvature turns black brown.

After the temperature was gradually lowered, it was left as it was, and it was flexed in 8 to 10 days after surface inoculation, and aged for 7 days in the fermentation chamber afterwards, and stacked in a drying room for 14 days to dry and mature, and then dried again for 1 to 2 months. Store and use in storage.

There are 0.8kg type and 1.6kg type of curvature, glycosylation power should be more than 300, and water content should be less than 12wt%.

When yeast is used, it is crushed and used to leach the enzyme well. Currently marketed yeast is inoculated with Aspergillus oryzae, Aspergillus niger, Aspergillus kawachii and Aspergillus usami. , Fungi such as Aspergillus shirousamii and some other Rhizopus, Mucor and Monascus, and Takju of Saccharomyces cerevisiae type. Yeast and Lactobacillus, Lactobacillus, Bacillus subtilis and other strains of anaerobic Bacillus sp.

2. Preparation of Raw Brown Rice

The raw brown rice is dried and threshed after harvesting by harvesting organic rice as possible, and then peeled with chaff using a machine made of a rubber roller.

① Washing, Sliver, Water Cutting

The purpose of semi- and brown rice is to remove dust on the surface of the rice and to absorb the appropriate amount of water. The immersion time of rice varies depending on the ratio of netting, but the absorption rate after draining 25 to 28% of silver is suitable.

Absorption rate (%) = [brown rice (kg) after a rice / brown rice (kg) before a semi-semi] x 100. … … ⑦

② Increase and cool down

The purpose of the steaming is to gelatinize the starch with 100 ~ 120 ℃ strong steam on the brown rice which absorbed water to facilitate the action of various enzymes, and the steaming time is controlled by 40 ~ 60 minutes or boiler performance. Steam for 30 minutes to increase the weight gain by 35-42% of brown rice.

The cooked one is cooled to room temperature in a cool place, and this is called "jiebap".

3. Saccharification Process

Saccharification (糖化) is a process of hydrolyzing starch, a polymer of brown rice zeebap, by enzymes to a monosaccharide as a soluble substance as shown in the above reaction ①.

① Entry Process

It is artificially reproduced at 26 ~ 30 ℃ by using Baekkukyun as a final ingredient in Jiebab which has been cooled by increasing brown rice.

Entry is the process of artificially propagating molds on Jiebab, which is cooled by increasing the starch raw material, and entering the country using white rice, which is different from yellow rice. Because of this strong, to prevent contamination of various bacteria in Mash, the white Baek bacteria used are mutated strains of black bacteria. Aspergillus Kawachii is used, and the temperature should be 26-30 ℃ and not exceed 32-35 ℃.

② Manufacturing process of sake

Under sake is the process of expanding and cultivating yeast for fermentation. Under sake has a higher concentration of medium (reduces water supply) and higher acidity than sake, and under sake is steamed rice cooked with steamed rice. After inoculation, the yeast and yeast, which are aged for 3 to 4 days, are mixed, and the culture temperature is fermented at 25 to 28 ° C. for 4 to 5 days.

When the base liquor is prepared by mixing yeast and yeast in cooled Jeebab after adding brown rice, the mixing ratio is mixed with 20 parts of brown rice in a ratio of 28-30 parts of deep sea water and 3-12 parts of yeast, where "part" is a weight ratio. Means.

Yeast is purchased and used in the marketed superior quality, yeast is not necessary to supply if the yeast fungi (Bacillus bacteria) well cultured in the entry process, but supply at 400 ~ 1,000mg / ℓ in the total capacity In the case of yeast, the supply ratio varies depending on the amount of supply of the entry corresponding to the substitute yeast.

The base liquor must contain a large amount of enzyme (Yeast) and acid (hydrangea subtidal; citric acid, yeast subtidal; lactic acid), and the presence of acid prevents contamination of various bacteria, and furthermore, yeast proliferation in the early stage of alcohol fermentation. It plays a role to prevent microbial contamination in the production of alcohol and alcohol.

In order to manufacture a good base liquor, it is necessary to cultivate or purchase a good yeast because a base cell is completely separated from the fermentation chamber so that various germs are not contaminated.

③ Saccharification fermentation process (1st fermentation)

Fermentation for saccharification refers to immersion of base liquor, entry, and water as raw materials. The second stage of the manufacturing process of base liquor is the process of expanding and cultivating the yeast necessary for fermentation step by step. Leaching of various enzymes and acids, dissolution saccharification of entry itself, and growth of yeast in a safe state.

The deep saccharin of which the base liquor, entry, and mineral balance were adjusted are injected into the saccharification tank 41, and the saccharification tank stirrer 42 is supplied with hot water to the cooling and warming jacket 43 until the temperature of the fermentation broth reaches 27 to 28 ° C. When stirring with), the reaction of the above reaction formula ① occurs, and when the reaction of ② occurs, when the temperature rises due to the reaction heat, the saccharification liquid transfer pump 45 is operated by supplying cooling water to the cooling and heating jacket 43, and saccharification is performed. Cooling water is supplied to the saccharification liquid cooler 46 on the discharge side while being conveyed to the tank 41 so that the fermentation temperature of the saccharification tank 41 TI (Temperature indicator) is maintained at 27 to 28 ° C., and then fermented for 4 to 6 days. Transfer to alcohol fermentation tank (47).

The mixing ratio of raw materials is 100 parts of brown rice, and the mineral balance adjusting agent is injected with hardness of 100 ~ 1,000mg / l, and the water is adjusted to 25 ~ 28% after making semi-water with deep mineral water with adjusted mineral balance. When the rice is seasoned, the water is drained and steamed for 40 to 60 minutes with water vapor at 100 to 120 ° C., followed by moxibustion for 20 to 30 minutes, and then cooled to room temperature.

Into the above-mentioned Jiebab, 18-20 parts of Nuruk and a mineral balance adjusting agent are injected at a hardness of 100-1,000 mg / l, and a 80-120 parts of deep sea water with mineral balance is adjusted, where "part" is weight. Means wealth.

In order to improve the taste and aroma of brown rice vinegar, red pine leaf, jujube, and ginger are mixed with 100 parts of brown rice alone or a mixture of two or more at a ratio of 0.05 to 0.1 parts. .

Fermentation tank 41 should be warmed at the beginning of the fermentation, so the outside of the fermenter should be insulated with heat insulating material (44).

3. Alcohol fermentation process (secondary fermentation)

When only Nuruk is used, saccharification and alcohol fermentation are fermented at the same time, and alcohol fermentation is fermentation at the time of immigration mixing or exclusive use, and watering and saccharifying enzymes (least, coenzyme, purified enzyme, Malt) and Jiebab are mixed well to ferment alcohol.

The temperature of alcohol fermentation is 25 ~ 26 ℃ and it is fermented for 15 ~ 20 days. After 5 hours of secondary fermentation, the water absorbs water (enzyme leached) sufficiently, so that alcohol fermentation and alcoholic fermentation are active. As a result, the material expands to the maximum and then sinks slightly due to the dissolved glycation and fermentation of the material.

When primary fermentation in the saccharification tank 41 is supplied to the alcohol fermentation tank 47, injecting Nuruk and Jiebab, and stirring with the alcohol fermentation tank stirrer 48, the reaction of the above reaction formula ② takes place , The reaction of ② is an exothermic reaction, the fermentation efficiency is lowered and the quality of the makgeolli is reduced when the temperature reaches 25-26 ° C. or higher due to the reaction heat, while the fermentation efficiency transfer pump 50 supplies the cooling water to the cooling jacket 49. After fermentation for 15-20 days while maintaining the temperature of the TI (Temperature indicator) of the fermentation broth while keeping the temperature of the fermentation broth at 25-26 ° C., it is aged for 4-20 days at 14-16 ° C. Send it to the filtration process.

In alcohol fermentation, the mixing ratio of raw materials is 65 to 70 parts of brown rice, 6 to 8 parts of malt, 1.5 to 2 parts of malt, 130 to 150 parts of water, and the second immersion Here, "part" also means parts by weight.

The above-mentioned saccharification tank stirrer 42 and the alcohol fermentation tank stirrer 48 are paddle type stirrers, and the saccharification tank stirrer 42 operates when heated and when the temperature rises by 27 to 28 ° C. or more. The alcohol fermentation tank stirrer 48 operates when the temperature is 25 to 26 ° C or higher, and the rotational speed is 0.5 to 2 RPM.

The saccharification tank cooler 46 and the alcohol fermentation tank cooler 51 are in the form of a double tube type, and the fermentation broth forms a slime scale on the surface of the cooler, resulting in heat transfer efficiency. (Cooling efficiency) is lowered, so the flow rate of fermentation broth should be 3 ~ 6m / sec in the cooler, and the heat exchange part of the saccharification tank 41 and the alcohol fermentation tank 47 also scrapes the scale of the slime on the end of the stirrer. Attachable scraping equipment should be attached.

If the alcohol fermentation tank is omitted and the saccharification process (primary fermentation process) is sent to the fermentation process, 40 parts of water is added to 15 parts of yeast powder and left for about 18 hours to prepare water yeast, and then 100% brown rice The portion is increased for 50 minutes and steamed for 50 minutes, followed by fermentation by cooling in a ratio of cooled zeebap and 100 parts of water koji water, and "part" also means parts by weight.

4. Filtration and Forming Process

After filtering the forklift from the aged alcohol fermentation solution, the alcohol content is measured by filtration, and the above-mentioned vinegar preparation water is injected, and the alcohol concentration is adjusted to 6-7%, followed by acetic acid fermentation process.

III. Acetic acid fermentation stage

In the present invention, in order to prevent abnormal fermentation, which is a problem of conventional vinegar fermentation, and to stabilize the quality, the fermentation broth produced in alcoholic fermentation is sent to an acetic acid fermentation tank to produce high quality vinegar in a short fermentation time by acetic acid fermentation. present.

Vinegar is acetic acid is produced by reaction of ethyl alcohol (C ₂ H ₅ OH) by acetic acid bacteria in the reaction of the above reaction formula ③ to ⑤.

Acetobacters are classified into Gram-negative aerobic Acetobacter spp., Subspecies, and varieties (var.). Acetobacter schuetzenbachii and acetobacter are vinegar-producing bacteria that oxidize acetic acid to CO ₂ . Acetobacter ascendans, Acetobacter gengenum, Acetobacter mesoxydans, Acetobacter melanoogenum, Acetobacter suboxydans, Acetobacter suboxydans, (Acetobacter rances), Acetobacter orleanence, Acetobacter xylinoides, Acetobacter rancens, Acetobacter aceti, etc. are known, but in the present invention Acetobacter aceti is used as the main bacterium.

Acetobacter aceti bacteria have a significant difference in the growth and substrate consumption of the bacteria at different aeration rates, and acid production is faster in agitated cultures than in static culture.

The growth temperature of Acetobacter spp., A bacterium that produces alcohol by fermenting alcohol, is 20 ~ 30 ℃, and the water hardness is Gram-negative aerobic bacteria with active metabolism in hard water of 1,500mg / l or more. It propagates well at the surface, and produces an acetic acid fermentation which oxidizes alcohol to acetic acid using oxygen under aerobic conditions of dissolved oxygen (DO) concentration of 2 mg / l or more. If it is not in the range of -10%, no bacteria develop, and if the produced acetic acid concentration is 10% or more, the metabolic activity is slowed down. Therefore, the fermentation temperature is in the range of 36 to 38 ° C and the hardness of water is 1,500 mg / l or more. The dissolved oxygen concentration is 2 mg / l or more and the alcohol concentration is operated in the range of 5 to 10%.

In particular, acetobacter spp. (Acetobacter spp.) Has a high mineral content in the cell membrane or cytoplasm, and active metabolic activity when minerals are sufficiently supplied to enable active metabolism in water.

Acetic acid fermentation process

The fermentation broth (makgeolli) produced by alcohol fermentation of grains is produced by the acetic acid fermentation of acetic acid bacteria. The fermentation method is applied while the rice is in the remaining state (used as a seedling) in the bottle, which is an acid-resistant jar, and the rice wine is infused and placed on the stove to keep it warm at around 30 ° C. Although vinegar was produced by this method, since this method is liquid fermentation, it is not commercially available because it takes a long time for fermentation and cannot produce high acidity vinegar.

Thus, the present invention provides a method for producing a high acidity vinegar in a short fermentation time.

In order to produce high acidity vinegar in a short fermentation time, the growth conditions of acetic acid bacteria should be made to the optimum environment.

Acetic acid bacteria must be supplied with minerals such that dissolved oxygen (DO) concentration is 2.0 mg / l or more and hardness is 1,500 mg / l or more, and the temperature is 20-30 ℃ and the alcohol concentration is 5 ～. When the environmental conditions are created in the range of 10%, active metabolic activity can produce high acidity vinegar in a short time.

Acetic acid fermentation process in the present invention, when the vinegar production capacity is small, applies a semi-batch process (半 回 分式 工程) as shown in Figure 7, if the capacity is large, applies the continuous process as shown in Figure 8, the details Is as follows.

① Semi-batch acetic acid fermentation process

A vinegar solution with a hardness of 1,500 to 2,000 mg / l in an alcoholic fermentation solution prepared using deep seawater with the above-described mineral balance adjusted to water, adjusted to an alcohol concentration in the range of 5 to 10 wt%. Pumice, Dacite-like Pumice, Pavement, which emits far-infrared rays and minus ions, Tourmaline, Charcoal, Chip Sprayed through the spray nozzle 56 to the upper part of the charging tower 54 filled with the filling 55 of the wood chips in the state, and falls down through the filling layer 55 Atmospheric air is sucked into the air from the lower part of the packed tower 54 by the exhaust fan 57 above the packed tower 54, and the alcohol component in the rice wine is acetic acid bacteria. By oxidizing to acetic acid by the reactions It falls acid fermentation and settling tank 52.

When the alcohol component of the alcohol fermentation solution is acetic acid fermented and enters the acetic acid fermentation and settling tank 52, when microbial cells and solids are precipitated to the lower portion, the fermentation and settling tank 52 has a lower portion of the cone. When collected, it is discharged to the microbial sludge storage tank 58, and then magnetized by the microbial sludge transfer pump 59 through the magnetizer 72 for the spawn, and then packed column 54 with an alcoholic fermentation solution. The excess microbial sludge is dehydrated while being conveyed through the upper spray nozzle 56, the dehydrated cake is disposed of, and the dehydrated filtrate is sent to the aging process.

And the excess flow of the acetic acid fermentation and sedimentation tank 52 (Over flow) is sent to the fermentation acetic acid liquid storage tank 60, while passing through the magnetizer 72 by the fermentation acetic acid liquid transfer pump 61 After being magnetized, the solenoid valve (S) is operated when the pH value of the pH indicating switch (PHIS) installed in the fermentation acetic acid storage tank 60 reaches 2 to 3 while being returned to the upper part of the packed tower 54. Send to aging process.

The flow rate of returning the microbial sludge precipitated in the acetic acid fermentation tank and the settling tank 52 to the top of the packing tower 54 by the microbial sludge transfer pump 59 is a dissolved oxygen indicator (Dissolved oxygen indicator) installed in the acetic acid fermentation tank and the settling tank 52; The return flow rate is determined so that the concentration of dissolved oxygen (DO) in DOI is in the range of 2 to 4 mg / l.

The return flow rate of the overflowed water overflowing the acetic acid fermentation and the settling tank 52 is set to 2 to 6 times the flow rate.

The filling volume of the filling tower 54 is 0.3 to 1 hour of contact time based on the maximum flow rate supplied to the top of the filling tower 54, and the filling 55 is formed of 10 parts of pavement for far infrared rays and negative ions. 2 to 5 parts of one kind of radiating feldspar or tourmaline, 2 to 5 parts of charcoal, and 5 to 10 parts of chipped wood, where "parts" Means ratio of volume.

The capacity of the exhaust fan 57 installed above the packed tower 54 results in a mass molar ratio of gas / liquid in the packed bed at a ratio of 1 to 2, with the top diameter being the flooding point at this time. 50 to 75% of the

And the supply of acetic acid spawn does not need to be supplied in the normal operation state, and when seeding is performed at the beginning of the trial operation or when the trouble occurs, the seeding of microorganisms of another vinegar plant is used, or Acetobacter aceti A seed agent of acetic acid bacteria containing bacteria is supplied in the range of 1,500 to 2,000 mg / l.

② Continuous acetic acid fermentation process

When the vinegar production capacity is large, the vinegar fermentation tank is a mineral balance adjuster with mineral balance adjusted to alcohol fermentation solution, and the alcohol concentration is adjusted to a range of 5 to 10 wt% with vinegar preparation water with a hardness of 1,500 to 2,000 mg / l. 62) When supplied to the front end, the air in the air is blown from the blower 71, and the concentration of dissolved oxygen in the acetic acid fermentation tank 62 is in the range of 2 to 4 mg / l. Acetobacter) When the microorganisms (acetic acid fermentation bacteria) are multiplied by the reaction of the above-described reactions ③ to ⑤ by the microorganisms, they are sent to the settling tank 63, and when the microbial cells and the solid matter are precipitated under the settling tank 63, the rake (64). When it is collected into the lower cone portion of the settling tank (63) by the microbial sludge conveying pump (65), it is magnetized while passing through the magnetizer (72) for the spawn and then conveyed to the front of the acetic acid fermentation tank (62). Some have microbial activators (66) with built-in packing towers (67) filled with plywood (72), tourmaline, charcoal, and chipped fillers (68) that emit rhyolite or large-scale pumice, far-infrared and minus ions. When the air is supplied from the blower 71 to the lower part of the filling tower 67 and the microorganism activating tank 66, the aeration is carried out to circulate the filling layer of the filling 68 of the filling tower 67 and supply of minerals. The acetic acid activated by the treatment of far-infrared and negative ions is sent to the front of the acetic acid fermentation tank 62 to improve the oxidation reaction efficiency of alcohol, and the excess microbial sludge is dehydrated to remove the dehydrated cake and dehydrate the cake. The filtrate is sent to the aging process, and the overflow water of the fermentation acetic acid sedimentation tank (63) is sent to the fermentation acetic acid storage tank (69), and the magnetizer (72) is transferred by the fermentation acetic acid transfer pump (70). Through the magnetization process while passing through the acetic acid fermentation tank 34, when the pH value of the pHIS installed in the fermentation acetic acid storage tank 41 is 2-3, the solenoid valve (S) is operated to send to the aging process.

The concentration of suspended solids in the cell of the acetic acid fermentation tank 62 (hereinafter referred to as "MLSS") is operated at a range of 3,000 to 5,000 mg / l, and the food / micro-organism (hereinafter referred to as "MLSS"). F / M ") is 0.1 to 0.3 kg / kg · day, and acetic acid is obtained according to the following formula ⑧ in consideration of the organic matter concentration (S; ㎎ / ℓ) and the inflow flow rate (Q; The capacity V of the fermentation tank 62 is determined.

V (m 3) = (Q x S) / (MLSS x F / M). … … … … … … … … … ⑧

The settling tank 35 has a depth of 2 to 4 m and a cross-sectional area of 18 to 24 m 3 / m 2 · day and a solid load of 60 to 90 Kg / m 2 · day to determine the surface area (m 2). The angle of inclination of the bottom is a gradient of 1/10 to 2/10, the rotation speed of the rake 64 is 0.01 to 0.05 RPM, and the power of the rake 36 is the rotation speed and the settling tank 63. Determine the torque by considering the diameter.

The return flow rate from the sedimentation tank 63 to the acetic acid fermentation tank 62 is 50 to 100% of the inflow flow rate, the flow rate to the microorganism activation tank 66 is 100 to 150% of the inflow flow rate, and the residence time is 1 to 1.5. I work.

And the capacity of the filling 68 to fill the packed tower 67 is a flow rate for 0.3 to 1 hour flowing into the microorganism activation tank 66, the filling 40 radiates far infrared rays and negative ions to 10 parts pumice 2 to 5 parts of one kind of feldspar or tourmaline, 2 to 5 parts of charcoal, and 5 to 10 parts of wood chips in a chip state are filled, where "part" means the ratio of the volume.

The air supplied to the microorganism activating tank 66 and the filling tower 67 is supplied at an aeration intensity of 2.5 to 5 Nm 3 (air) / m 3 (tank capacity) and time.

2. Aging process

In order to remove the coarse taste of the fermented vinegar and bring out the deep flavor of the vinegar, fermentation broth is aged at low temperature in a aging tank for 2 to 3 months to soften the taste.

3. pH adjustment process

Acidity is the ratio of acidity components of various organic acids in vinegar, which indicates 4.5 to 5.0% acidity when acetic acid is fermented in makgeolli, and the acidity is adjusted with citric acid and lactic acid to adjust the acidity of vinegar. Adjust

4. Filtration Process

In the vinegar before filtration, various turbid substances and precipitates from acetic acid cells are mixed, so it is a process of making clear vinegar with a fine filter.

5. Sterilization Process

Sterilize the remaining microorganisms by high temperature sterilization, UV or high-voltage high-frequency constant voltage treatment at 80 ℃ or higher for 5 minutes, then send it to the bottling process and fill it in bottles or containers, and then sterilize it in a hot water tank (Pasteurizer) to make brown rice vinegar. Make.

Since all the vinegar manufacturing processes described above are operated in an acid state of 2-3, all materials should be made of acid resistant materials.

Ⅳ. Step of preparing a beverage using the prepared brown rice vinegar

Brown rice vinegar has a sour taste to clean the taste, reduce the salty taste, and various organic acids including amino acids are balanced and abundantly contained, so it can be a beverage having excellent refreshing taste when mixed with beverages. Drinking water is prepared by adding 10 to 15 times deep ocean water, mineral water or tap water.

Here, milk, honey, brown sugar, alcohol may be mixed together to prepare a beverage.

As described above, the present invention, brown rice vinegar is a sour taste, clean the taste, reduce the salty taste, various organic acids, including amino acids, and abundantly contained in a rich drink can be a beverage with excellent refreshing feeling It is expected to have a widely used effect in the production of vinegar beverage.

Claims (3)

It consists of a step of preparing a beverage using the manufacturing step of brewing water, alcohol fermentation step, acetic acid fermentation step, and prepared brown rice vinegar from the deep sea water of 200 m or less, each step is a beverage consisting of the following steps sequentially How to manufacture. I. Manufacturing stage of brewing water 1. Mineral Balance Adjustment Liquid Manufacturing Process The deep sea water (Deep sea water) the water intake at depths below 200m heating treatment to 20~30 ℃, nuclear magnetic resonance (核磁氣共鳴; NMR) as the value of the full width at half maximum (半値幅) for ¹⁷ O-NMR 45~60㎐ Treatment with micro-clustered water, removal of sulfate ion in nanofiltration process, concentration of mineral brine in reverse osmosis filtration, removal of salt (NaCl) in primary electrodialysis process, final treatment in secondary electrodialysis process Sulfate ion removal treatment, desulfuric acid ionized mineral water from which sulfate ions were removed, precipitated during the manufacturing process of bovine bone, clam shell, coral reef and salt Mineral balance of calcium powder (CaSO ₄ ) calcined at 800 to 1,200 ° C and pulverized to 300 to 400 mesh to adjust the mineral balance to a weight ratio of Ca / Mg of 2.0 to 6.0 Prepare the adjustment liquid. 2. Hardness adjustment process The above-described Ca / Mg weight ratio in demineralized water or mineral water in which the salt and boron compounds were finally removed in the second reverse osmosis filtration process after adjusting the pH of the demineralized water from which the deep seawater was removed in the reverse osmosis filtration process was adjusted to pH. The mineral balance adjustment liquid which adjusted the mineral balance in the range of 2.0-6.0 is supplied in the range of 1,700-2,000 mg / L of hardness, and brewing water for vinegar manufacture is manufactured. II. Alcohol fermentation stage 1. Entry Process Baekkukyun (白 麴菌) is used as a seedling in the rice cooked by cooling the brown rice, and breeds it at 26 ~ 30 ℃. 2. Baked liquor manufacturing process Inoculate final rice with steamed brown rice, and then inoculate it with fermented 3-4 days of fermentation, yeast and yeast, and incubate at 25-28 ℃. Ferment for ˜5 days. 3. Saccharification Fermentation Process (First Fermentation) The deep saccharin of which the base liquor, entry, and mineral balance were adjusted are injected into the saccharification tank 41, and the saccharification tank stirrer 42 is supplied with hot water to the cooling and warming jacket 43 until the temperature of the fermentation broth reaches 27 to 28 ° C. When the temperature rises due to the reaction heat while stirring, the saccharification liquid cooler 46 at the discharge side while operating the saccharification liquid transfer pump 45 while feeding the cooling water to the saccharification tank 41 while supplying cooling water to the cooling and heating jacket 43. The fermentation temperature of the saccharification tank 41 TI (Temperature indicator) is maintained at 27-28 ° C. to ferment for 4-6 days and then transferred to the alcohol fermentation tank 47. 4. Alcohol fermentation process (secondary fermentation) When only Nuruk is used, saccharification and alcohol fermentation are fermented at the same time, and alcohol fermentation is fermentation at the time of immigration mixing or exclusive use, and watering and saccharifying enzymes (least, coenzyme, purified enzyme, Malt oil) and Jiebab are mixed well to ferment alcohol, fermented in the saccharification fermentation tank 41 and fed to the alcohol fermentation tank 47, injecting yeast and Jiebab, alcohol fermentation tank agitator (48) ), The fermentation efficiency is lowered and the quality of makgeolli is lowered when the temperature is 25 to 26 ° C. or higher due to the reaction heat. Thus, the alcohol fermentation liquid transfer pump 50 is operated while supplying cooling water to the cooling jacket 49. After fermentation for 15-20 days while keeping the temperature of the TI (Temperature indicator) of the fermentation broth at 25-26 ° C. while circulating through the tank 47, the fermentation broth was aged at 14-16 ° C. for 4-20 days, followed by filtration. Send. 5. Filtration Process After filtering the forklift from the aged alcohol fermentation solution, the alcohol content is measured by filtration, and the above-mentioned vinegar preparation water is injected, and the alcohol concentration is adjusted to 6-7%, followed by acetic acid fermentation process. III. Acetic acid fermentation stage Alcohol fermentation solution prepared by using deep sea water with mineral balance adjusted to vinegar and water with a hardness of 1,700 to 2,000 mg / l, adjusted to an alcohol concentration in the range of 5 to 10 wt%. Side-like pumice, aphrodite that emits far-infrared and minus ions, tourmaline, charcoal, and chip Spraying through the spray nozzle 56 to the top of the charging tower 54 filled with the filling 55 of the wood chips through the filling layer 55 falls to the bottom (54) While the air in the atmosphere is sucked from the lower part of the charging tower 54 by the upper exhaust fan 57, the alcohol component in makgeolli is absorbed by acetic acid bacteria. It is oxidized to acetic acid and falls into acetic acid fermentation and settling tank 52. When the alcohol component of the alcoholic fermentation solution is acetic acid fermented and enters the acetic acid fermentation and settling tank 52, when the microbial cells and solids are precipitated to the lower portion, the lake is fermented by acetic acid fermentation and settling tank 52 to the lower cone part. When collected, it is discharged to the microbial sludge storage tank 58, and then magnetized by the microbial sludge transfer pump 59 through the magnetizer 72 for the spawn, and then packed column 54 with an alcoholic fermentation solution. The excess microbial sludge is dehydrated while being conveyed through the upper spray nozzle 56, the dehydrated cake is disposed of, and the dehydrated filtrate is sent to the aging process. And the excess flow of the acetic acid fermentation and sedimentation tank 52 (Over flow) is sent to the fermentation acetic acid liquid storage tank 60, while passing through the magnetizer 72 by the fermentation acetic acid liquid transfer pump 61 After being magnetized, the solenoid valve (S) is operated when the pH value of the pH indicating switch (PHIS) installed in the fermentation acetic acid storage tank 60 reaches 2 to 3 while being returned to the upper part of the packed tower 54. Send to aging process. In order to remove the coarse taste of the fermented vinegar and bring out the unique taste of the vinegar, the fermentation broth is aged at low temperature for 2 to 3 months in a aging tank to soften the taste, and then the acidity is adjusted and then filtered and sterilized. Prepare brown rice vinegar by filling, packing and inspecting. Ⅳ. Step of preparing a beverage using the prepared brown rice vinegar Dehydrated deep seawater, mineral water or tap water is added to the prepared brown rice vinegar to prepare a drink. The method according to claim 1, wherein when the acetic acid fermentation step is a large capacity, the alcohol concentration is adjusted to a range of 5 to 10 wt% with a vinegar preparation water whose hardness is adjusted to 1,700 to 2,000 mg / l with a mineral balance adjuster with a mineral balance adjusted to the alcohol fermentation solution. If one is supplied to the front of the acetic acid fermentation tank 62, and the air in the air is injected from the blower 71, the aeration of the dissolved oxygen in the acetic acid fermentation tank 62 is in the range of 2 to 4 mg / l. When the fermentation of acetic acid bacteria is sent to the settling tank (63), when the microbial cells and solids settle in the lower settling tank (63), the microbial sludge conveying pump (65) is collected by the rake (64) to the lower cone portion of the settling tank (63). Magnetized through the magnetizer 72 for spawning, and then conveyed to the front of the acetic acid fermentation tank 62, while some radiate rhyolite or large-scale pumice, far infrared rays and negative ions. The air is sent from the blower 71 to the bottom of the filling tower 67 and the microorganisms by sending the filling tower 67 filled with the filling 68 of the rock, tourmaline, charcoal, and chipped wood 68 to the built-in microbial activation tank 66. When the aeration is supplied to the activator 66, the microorganisms are circulated through the packed bed of the filler 68 of the packed tower 67 while acetic acid is activated by the supply of minerals and the treatment of far-infrared and negative ions. 62) sent to the front end to improve the efficiency of the oxidation reaction of alcohol, the excess microorganism sludge is dehydrated, the dehydrated cake (Cake) is disposed of, the dehydrated filtrate is sent to the maturation process, the fermentation acetic acid of the settling tank (63) The overflowed water is sent to the fermentation acetic acid storage tank 69 and magnetized by the fermentation acetic acid transfer pump 70 through the magnetizer 72, and then conveyed to the front end of the acetic acid fermentation tank 34 while the fermentation acetic acid storage tank ( 4 When the pH value of pHIS installed in 1) is 2 to 3, add 10-15 times the desalted deep sea water, mineral water or tap water to brown rice vinegar prepared by the process of operating solenoid valve (S) and sending it to the aging process. How to prepare. The method of claim 1, wherein when the sulfate ion is not removed from the demineralized mineral water, the demineralized mineral water is sent to the secondary electrodialysis step in the first electrodialysis step, and the secondary electrodialysis step is performed without removing the sulfate ion. Omitted by adding 10-15 times the desalted deep seawater, mineral water or tap water to brown rice vinegar produced by the process using the vinegar brewing water produced in the process of bypassing and immediately sending to the mineral balance adjusting tank. How to prepare.

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